Mixed Berry Ricotta Cheesecake is a light and creamy Italian-inspired dessert bursting with the sweet and tangy flavors of fresh berries. Made with smooth ricotta cheese and a colorful blend of strawberries, blueberries, and raspberries, this cheesecake offers a refreshing twist on a classic favorite. Perfect for summer gatherings, holidays, or special occasions, it delivers a beautiful presentation and irresistible flavor in every slice.
Preheat the oven to 170°C (340°F) and grease a 9-inch springform pan.
In a large mixing bowl, beat the ricotta cheese until smooth and creamy.
Add the sugar and mix until fully combined.
Beat in the eggs one at a time until incorporated.
Stir in the vanilla extract and flour until the batter is smooth.
Gently fold half of the mixed berries into the cheesecake batter.
Pour the batter into the prepared pan and spread evenly.
Scatter the remaining berries over the top.
Bake for 50–60 minutes or until the center is set and lightly golden.
Allow the cheesecake to cool completely at room temperature.
Refrigerate for at least 4 hours before serving.
Garnish with extra fresh berries before serving if desired.
500g ricotta cheese
3 tablespoons all-purpose flour
1 cup granulated sugar
1½ cups mixed berries (strawberries, blueberries, and raspberries)
4 large eggs
Fresh berries for garnish
1 teaspoon vanilla extract
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